Flaky pastry

Flaky pastry

By
From
Top With Cinnamon
Makes
enough for 2 pie crusts
Photographer
Izy Hossack

This is the pastry to end all pastries. It’s buttery in the best way possible and has the most desirably flaky texture I’ve ever achieved. The key is having different sized pieces of butter in the mixture when you add the liquids. That way some of the butter is being used to coat the flour granules so the pastry stays tender, and some is rolled into layers between the pastry which gives it a flaky texture. If you’re making a pie, use this pastry and you will forget all about any previous shortcrust days.

Ingredients

Quantity Ingredient
320g plain flour
1 teaspoon salt
3 tablespoons granulated sugar
200g unsalted butter, very cold
4 tablespoons plain yoghurt, chilled
or 4 tablespoons buttermilk, chilled
or 4 tablespoons cream cheese, chilled

Method

  1. To make in a food processor: pulse together the flour, salt and sugar (if using). Cube the butter and pulse it in briefly so that there are some small and large chunks of butter in the mixture. Add the yoghurt and some water (starting with 2 tablespoons) and pulse it in, until the mixture just starts to come together (add another tablespoon of water if needed). Tip the dough on to a work surface and use your hands to pull it together into a ball. Divide in half, flatten into discs and wrap in plastic wrap. Chill for at least 30 minutes (or for up to 3 days), until needed.
  2. To make by hand: In a large bowl, stir together the flour, salt and sugar (if using). Cube the butter, add it to the bowl and rub it into the dry ingredients so that there are some smaller and larger chunks of butter in the mixture. Add the yoghurt and some water (starting with 2 tablespoons) and mix it in, until the dough starts to come together (add extra water if needed). Use your hands to press it together in the bowl. Divide in half, flatten into discs and wrap in plastic wrap. Chill for at least 30 minutes (or for up to 3 days), until needed.
  3. The wrapped discs of pastry can also be frozen for up to a month.
Tags:
Top With Cinnamon
Izy
Izzy
Hossack
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